Peach Pie

• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 6 to 8 cups fresh peaches, pitted and sliced into eighths
• 1 (14.1-ounce) package refrigerated pie dough
• Cooking spray
• 1 tablespoon milk
• 1 tablespoon turbinado sugar

1. Preheat oven to 425u0b0.
2. Combine first 4 ingredients (through salt) in a large bowl, stirring with a whisk. Add peaches; toss gently to coat with sugar mixture.
3. Fit one-half of dough into a 9-inch pie plate coated with cooking spray. Cut remaining half of dough into 10 (3/4-inch-wide) strips, reserving remaining dough for another use.
4. Spoon peach filling into prepared crust. Arrange dough strips in a lattice pattern on top of filling. Turn edges under; flute. Brush dough with milk, and sprinkle with turbinado sugar.
5. Bake at 425u0b0 for 30 minutes, shielding edges of piecrust with foil after 20 minutes. Reduce oven temperature to 375u0b0. Bake an additional 15 minutes or until golden and bubbly. Cool on a wire rack at least 2 hours before cutting.

granulated sugar, cornstarch, ground cinnamon, kosher salt, fresh peaches, cooking spray, milk, turbinado sugar

Taken from www.myrecipes.com/recipe/peach-pie-0 (may not work)